Tag: Gluten Free

Posted in Gluten Free Flat Bread

Garbanzo Bean Flat Bread

Posted on by Annie Eskeldson

INGREDIENTS

  • 2 cups Bob’s Red Mill Garbanzo Bean Flour
  • 1/2 Tbsp Sea Salt
  • 2 generous Tbsp olive oil
  • about 1 3/4 cups filtered water
  • 1 to 2 Tbsp olive oil on the side
  • Make plain or with seasoning such as rosemary, thyme, sage, basil, oregano.

DIRECTIONS

  • Heat oven to 450 degrees
  • Put flour into large mixing bowl
  • Add salt, generous 2 Tbsp olive oil, and water
  • Whisk until creamy smooth, pourable batter. Let rest for a bit.
  • Add 1 to 2 Tbsp olive oil to the bottom of baking pan. I use cast iron.
  • Heat the oil in the pan, in the 450 degree oven for about 8 minutes.
  • Pull the hot pan out and make sure the oil is covering the bottom of the pan.
  • Pour batter into the hot pan with the hot oil.
  • Bake for about 20 to 25 minutes.

DISHING ON THIS DISH: This is my ‘know by heart’ recipe. Flour, water, salt, and oil thrown together to create this functional flat bread for sandwiches, snacks, breakfast; even pizza crust when I use a round, cast iron pan. It was my first gluten free, yeast free, bread recipes with minimal ingredients that was a success. Play with the recipe a bit. It is so easy to personalize the bread to thinner, thicker, or crispier by adjusting water volume and amounts of batter poured into your pan. The trick to a crispy crust is a hot, oiled pan before you add the batter.

You can even make crackers with this recipe if you have the patience. For crackers, you’ll need cupcake pans – use mini, regular, or large to change up the size of cracker. Put a little oil into each compartment, warm the oil, then add batter into the hot oil. For the mini crackers, you’ll need to use a syringe for the oil and batter. Bake at slightly cooler temp for a little less time, and the little round crackers will slide right onto paper towels to dry when they are done.

Posted in Breakfast, Dairy Free, Egg Free, Gluten Free, Meat, Soy Free

SAUSAGE

Posted on by Annie Eskeldson

INGREDIENTS

  • 2 lbs ground, lean, turkey
  • 1 tsp each: rosemary, thyme, sage, basil
  • 1/2 tbsp sea salt ( to taste)
  • 5 to 6 tbsp King Arthur Flour
  • 2 tbsp olive, coconut, safflower, or grapeseed oil (to heat in pan)

DIRECTIONS

  • Mix all the ingredients (minus the oil) well with large spoon or with hands
  • Heat oil in pan ( I use cast iron)
  • Shape all the meat into either links or patties, whichever you prefer
  • Cook on medium low heat, rolling when needed, until done.

DISHING ON THIS DISH: These links are awesome and so much more affordable than buying gluten free ones in a package. They are a huge hit at our house. To reduce time spent cooking breakfast make these ahead of time, the night before. The herbs will have extra time to season the meat. Or if you have left overs, cover and store in the fridge. Use within 3 days. Play around with the herbs and figure out what amounts of each you like best. Enjoy!

Posted in Breakfast, Dairy Free, Egg Free, Gluten Free, Soy Free

Pancakes that Perform

Posted on by Annie Eskeldson

INGREDIENTS:

  • 2 TBSP ground chia (or whole psyllium husks or 2 ripe smashed bananas)
  • 1/3 cup filtered water (omit if using bananas)
  • 1 tsp salt
  • 2 TBSP Baking Powder
  • 1/4 cup Coconut Sugar
  • 6 to 7 TBSP coconut oil (melted) or olive oil
  • 3 1/2-4 Cups Bob’s Red Mill All Purpose Baking Flour (can also use Teff flour)
  • 2 1/4- 2/1/2 Cups Coconut Milk
  • (optional) Cinnamon to taste

DIRECTIONS:

  • Tip a large mixing bowl on it’s side and add the chia and water. Whisk and let it gel. Once it is firm, set the bowl down flat.
  • On the other side of the bowl, add salt, baking powder, and sugar.
  • Add in the oil and whisk everything together.
  • Add flour and milk and whisk together until thick yet pourable.
  • Ladle on to medium heat, greased, griddle by 1/4 measuring cup.
  • Cook until bubbly, then flip. Continue cooking until light brown on both sides.
  • Serve with butter, organic maple syrup, organic jellies, or whatever you like.

DISHING ON THIS DISH: This recipe will feed two hungry kids, Dad, and enough for Mommy. What I really love is making a huge batch the night before. Stored and covered, in the fridge, it’s a huge time saver in the morning.

WHAT’S IN THE CUPBOARD: Pancakes seem so easy, but they can be really tricky! For example, this recipe does not work with Bob’s Red Mill 1:1 Baking Flour Mix, but works great with Bob’s Red Mill All Purpose Baking Flour, King Arthur’s Gluten Free Baking Flour or any mix of both, but 3 cups Bob’s and 1 cup KA is the best. I’ve also used Teff Flour as a sub which works great mixed in or on it’s own. I’ve even added coconut flour to the mix in a pinch, which worked. In addition, 2 ripe bananas, smashed sub great for the chia seed OR use chia and bananas for extra flavor and extra volume. Whole psyllium husks can also sub for the chia and make fabulous pancakes.

Posted in Dairy Free, Egg Free, Gluten Free, Main dishes, Meat, Nightshade Free, Soy Free

Meatloaf

Posted on by Annie Eskeldson

Ingredients

  • 2 lbs organic beef
  • 1/4 cup chia seeds
  • 1 cup filtered water
  • 1/2 cup fresh pureed Butternut Squash
  • 3 slices gluten free bread, diced into small squares
  • 1 tsp each thyme, rosemary, basil, salt, pepper (all to taste and to allergies)
  • an extra 1/2 cup of fresh pureed Butternut Squash for topping (if desired)

DIRECTIONS:

  • Tip a large mixing bowl in order to add the chia seeds on the side of the bowl.
  • Whisk in the water and let the ‘chia eggs’ gel. When the chia mixture is firm, set the bowl down on its bottom. ( I do this to avoid having to use/wash an extra bowl to mix chia eggs)
  • Mix in 1/2 cup of fresh pureed Butternut Squash.
  • Add all seasonings.
  • Add the diced bread. Mix well.
  • Add in the beef and continue to mix well, probably with hands.
  • Bake at 375 for 1 hour.
  • Spread on topping and bake 20 minutes more.

DISHING ON THIS DISH: Kind of funny, but I switched phones while starting this blog and so many photos of my dishes were on my old phone. I wasn’t able to email them to myself (without swapping SIM cards) so I figured I’d take a pic of my pic. I forgot to edit out my cell phone. Oh well. The meatloaf is absolutely as good as it looks. Enjoy!

Posted in Dairy Free, Egg Free, Gluten Free, Nightshade Free, Soy Free

Pizza with Garbanzo Bean Crust and Butternut Squash Sauce

Posted on by Annie Eskeldson

Garbanzo Bean Crust

Ingredients:

  • about 2 1/2 cups garbanzo bean flour
  • 1/2 Tbsp Sea Salt (to taste)
  • 1 tsp coriander ( or pepper)
  • 3 tbsp olive or grapeseed oil or safflower oil
  • 1 1/2 cups (approx) water. Add water until consistency is a little thinner than pancake batter. Should be stirrable and pourable. It won’t be thick like bread dough but it won’t be water thin, either.

Instructions:

  • Heat oven to 450 degrees while the batter rests.
  • Pour another 2 – 3 TBSP grapeseed oil into cast iron pan. I like using a round one for pizza, but a rectangular can be used also. 
  • Put pan with just oil into 450 degree oven for about 6 minutes to heat the oil. 
  • Carefully remove pan, then pour the batter into it.  A nice hot pan will ensure a crispier crust.
  • Bake 20 to 25 minutes. Remove and turn oven down to 350.

Pizza Sauce – pureed Butternut Squash

  • Bake a butternut squash at 375 for about 45 minutes. Let it cool a bit.
  • Scoop the flesh out of the peel and put it into a food processor.
  • Add a bit of water and mix.
  • Add enough water to make it the consistency of a pizza sauce that you desire.
  • Add seasonings such as garlic, rosemary, thyme, basil, salt, pepper as desired.

***You could also use beets. Boil them and puree as above. Add desired seasonings.

Add Toppings to Pizza and Sauce

  • Let bread cool a bit after it’s done baking.
  • Ladle your pizza sauce onto the crust.
  • Add desired toppings: hamburger, organic turkey pepperoni, home-made sausage, veggies of any kind, olives, Daiya Mozzarella Cheese.
  • Return pizzas to 350 degree oven. Bake 15 minutes.
  • Remove, slice with pizza cutter, and enjoy!

NOTE: Measurements are approximate. I’ve made this so many times that I throw it all together by feel. Experiment and get the right thickness and crispiness of crust that you want for your pizza. This recipe is super flexible! Bread can be made thick or thin – just adjust water and adjust baking times.  We also use this bread for snacking and sandwiches.

DISHING ON THIS DISH: We don’t do well with nightshades which excludes tomatoes from our diet. I use butternut squash as a great alternative to tomato sauce in pizza, ketchup in meatloaf, and it’s fabulous as a pumpkin alternative in bread and pie too!